Why sous vide corn? Because it gives you juicier, more evenly cooked results.
to grab all this information right off your phone or tablet while you're cooking. And, if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth or WiFi. Of course, this information should prove useful to anyone who owns a functional sous vide device.
Why cook corn sous vide at all, when there are plenty of other already-incredible ways of cooking it like microwaving in-the-husk ears whole, boiling it in salted water, or? Because sous vide allows you to get results that cannot be achieved through any other method. Juicier, more evenly tender-crisp, and packed with corn flavor.
I really dislike when techniques get crowbarred into places where they don't really make sense, but I understand the urge. You've just gotten yourself a new sous vide precision cooker and you want make the most out of it, which means cooking as many things as possible using it.
Add corn to the list of vegetables that benefit from more intense flavor. Sealed in a bag with some salt and a pat of butter and cooked at 183°F for just half an hour, corn cooked sous vide will be the corniest, juiciest corn you've ever tasted, with butter distributed deep down the cracks between every kernel.
The very first time I tried it a few years ago, all I did was drop the corn in a bag with butter, seal it, and cook it. Since then, I've made a few tweaks to my technique and have tested out a half dozen or so more variables to arrive at a technique that I think produces the best results so far. Let's go over the basics.Many folks recommend brining corn in a salt water solution before grilling, steaming, or boiling it.
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